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Blackened Broccoli with Chilli, Lemon and Garlic

April 6, 2010

We just accepted an offer on our house, which would have most people doing cartwheels (and backflips) in such a dismal housing market, but after all of our celebrating, we cannot seem to find the right house. My husband and I have become raving lunatics, searching all day and night in Los Angeles, even extending our search to real estate in London, and we’re coming up empty handed. Everything seems to be just that bit beyond our financial reach. I’ve been waking up in the middle of the night thinking, “where the hell am I gonna go??” We are truly demented. I am not talking house snobbery here. I just want to find a decent home for our family that is affordable, more than 1200 square feet, and in our son’s school district. Why oh why did I have to grow up in Los Angeles?? I’m sure we will solve our dilemma soon, but I thought I’d share with you the reason for my belated blog post. It’s no fun being a grownup, is it??

With all of the stress of the move, I have been stoking up on veggie juices, multivitamins, organic raw veggie powder (Perfect Food by Garden of Life) added to smoothies, and of course fresh fruit and vegetables for our meals. I even found these great homeopathic tablets (Anxiety Relief by Nature Care) that dissolve underneath the tongue for stress recommended by a cool hippy dude at the local health food store. I topped it off with yoga and an appt. with an acupuncturist for some stress treatment at Yo San University.

This recipe is the bomb. Broccoli was never more fabulous. Yes, I’m breaking out my grill pan again, but she’s no George Forman. She’s a sassy little lady that brings a killer kick to so many of my spring and summer dishes. Oh, the sweetness of the chilli, the tang of lemon, and the moreish bite of the blackened broccoli get me going every time. Yes, I am a lady of simple pleasures. Now if only I could find a roof over my head……

Blackened Broccoli with Chilli, Lemon, and Garlic

4 heads of broccoli trimmed and separated into florets

1/2 cup olive oil

3 garlic cloves sliced thinly

3 red chilli thinly sliced diagonally

sea salt and freshly ground pepper

thinly slices of lemon

1. Fill a large pan to half full and bring to a boil. Put in the broccoli and blanch for 2 minutes (no more or your veg with be dead on arrival). Immediately drain in a colander and put into a bowl of cold water. Drain again, dry and set aside.

2. Heat a grill pan for 5 minutes or until it smokes. Lay the broccoli on the pan and grill until marks appear, then flip to the next side. Transfer to a serving plate.

3. In a saucepan, heat the olive oil, garlic, and chilli. When the garlic starts to turn a golden tone, turn off the heat. Make sure you turn off the heat before the garlic gets too brown and burns. Pour the oil over the broccoli and toss well. Season with salt, pepper, and lemon juice to taste.

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Comments

I am SO happy to see this recipe! I've been making 'blackened' broccoli and thinking that it was burned. But it tastes good! I love it with garlic and lemon, and now I'm going to have to try it with chili – yum! Made my day. Hope you figure out your house stuff soon! Just the right thing will come along at just the right time.

Thank you so much for the sweet messages ladies. I know things in life eventually fall into place, but your positive and joyful comments will certainly keep me going while I'm waiting for that to happen!

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